Tricolor salad

Most kids are fussy when it comes to eating green vegetables and if your children are not kids anymore, you cannot hide the vegetables but have to use it with their favorite food. My daughter loves chicken but hate to eat vegetables  like cooked (Indian style) cauliflower, broccoli or carrots. So, I mostly steam them for salads or serve stir fried vegetables with some protein. I made this tricolor salad last Friday with Fried chicken. I blanched the vegetable to keep their crispness, color and fresh flavor.

TRICOLOR SALAD

Ingredients:

1 head of broccoli to make 2 cups florets

1 carrot to make 3/4 cup flowers

1/2 cauliflower head to make 1 cup florets

1/2 tbsp salt, 1tbsp melted butter or olive oil

2 tbsp sweet and sour sauce

cold water, ice cubes

salt and pepper to taste

Method:

Wash carrot, broccoli and cauliflower head. Cut thick 1/4″ flowers or round slices from carrot .

Cut the broccoli and cauliflower into florets.

Boil 4-5 cups water with salt. While the water comes to a boil take another big bowl and fill 1/2 full with ice. Add cold water just enough to submerge all the veggies.

When the water starts boiling cook each of the vegetable separately in the same salted boiling water till tender. It takes 45 seconds to 1 minute depending on the thickness of florets.

Pick the vegetables with a slotted spoon and drop them into iced water for cooling.

Drain all the water and put the veggies in a colander.

Pick and throw away the ice cubes if any left with the veggies. Put it away till you are ready to serve.

Mix melted butter and sweet and sour sauce in a small bowl.

Dress up the salad with the dressing. Season with some salt and black pepper.

Serve it with Fried Chicken